There are many recipes for fluffy sponge cake for a cake in the oven, but I wanted to start with a simple, not too complicated recipe, since biscuit dough should be high and airy, but the desired result is not always obtained. This recipe is suitable for both masters of baking and novice pastry chefs, because it is easy to prepare and 90% successful for everyone.
INGREDIENTS (per serving):
There is no need to add anything else, neither soda nor baking powder. You will get one lush cake layer; it is advisable to bake 2-3 for the cake.
PREPARATION:
To bake the cake, it is advisable to take a 20 cm mold. For the cream, you can use sour cream whipped with sugar and custard.
But it is worth noting one important fact! If you want your biscuit not to get soggy during soaking and to be durable, then after baking, leave it to “rest” for 3-4 hours. But it shouldn’t dry out; you can pack it in a bag or cover it with a towel.
That's it, the biscuit is ready!
If you don’t know how to properly make a fluffy sponge cake for a cake in a slow cooker, then this recipe can reveal to you all the secrets of cooking. All my readers have probably noticed that we offer you simple recipes, with minimal use of products, but despite this, you get delicious cake, and if you apply a little imagination, you can get a dessert worthy of any holiday. Let's start the cooking process.
INGREDIENTS:
PREPARATION:
This step by step recipe will help you bake a delicious and light cake, so you don’t have to watch the video of a simple and fluffy sponge cake for a cake, everything is already quite accessible and understandable. You can use any cream for the cake, since the sponge cake goes well with everything. A homemade cake is a symbol of home comfort and warmth.
Preparing a delicious cake for your beloved family is not at all difficult, the main thing is to properly bake a simple and fluffy chocolate sponge cake for the cake. To your attention, my dear readers, I would like to present a recipe chocolate biscuit, which will not leave you or your family indifferent.
INGREDIENTS:
PREPARATION:
In this recipe we have revealed all the secrets of how to properly bake a lush sponge cake for a cake with chocolate taste. This easy-to-prepare, but very tasty cake will undoubtedly delight your family with its unusual, rich taste. I just wholeheartedly advise you to try this biscuit, especially if you are madly in love with chocolate.
Enjoy your tea!
Good day, my dear users. Today I want to share with you unusual recipe sponge cake, since it differs from the classic one in its recipe. The sponge cake for the cake, lush and simple, was created by French confectioners and craftsmen hundreds of years ago, but its composition has remained virtually unchanged. Biscuit has always been a leader among all confectionery baked goods, especially if it turned out airy, fluffy and light.
In this recipe, I want to tell you how to bake a kefir crust.
INGREDIENTS:
PREPARATION:
When the cake is ready, you shouldn’t remove it from the pan right away; it’s better to wait until it cools down.
I often use this sponge cake as a base for a cake. The cake turns out to be tall and soft, so it can be easily divided into 3-4 parts. The variety of options for such baked goods creates a large field for the manifestation of culinary imagination. Any cream can be used.
Many novice pastry chefs simply do not know how to properly prepare a fluffy and tall sponge cake for a cake. That is why a website was created where you can find many options for biscuits. Today I will tell you a step-by-step recipe for making a classic sponge cake with eggs.
INGREDIENTS:
PREPARATION:
This biscuit can be eaten as is, or divided into several parts and soaked in cream. For decoration you can use melted chocolate, powdered sugar or fresh fruit. In general, you can use all your imagination and then you will get an incredibly delicious cake.
A fluffy biscuit will definitely become the main decoration festive table and will win the hearts of the most picky guests, and it’s quick and easy to prepare. A noisy holiday feast or family celebration is a good occasion for the hostess to show off her culinary skills.
There are many types of cake dough - puff pastry, shortbread, stretch pastry. None of them can compare with a sponge cake - juicy, fluffy, tender. Biscuit is a special type of dough; professional chefs do not always succeed in making it. It is even more difficult for beginners, because it is necessary to strictly observe the amount of ingredients, preparation processes, and the duration of baking the biscuit dough.
There are many popular biscuit recipes:
Cooking delicious sponge cake:
Biscuit dough is prepared:
Readers will be able to get acquainted with each of these biscuit recipes on the pages of the section, where they are presented in simple accessible language, without complex culinary terms, unfamiliar to most housewives. Each guide is presented step-by-step with photos, which is important for those who like to spend all their free time near the stove.
Young cooks will not have any difficulties or problems if they listen to the advice of experienced cooks. There are a lot of tricks and secrets for making sponge cake at home on the pages of this section; professionals will be happy to help you avoid common mistakes and simplify the process. And they will tell you a secret, very tasty and simple recipe for sponge cake. Making a delicious biscuit always starts with kneading the dough. Few people know that the structure of the finished treat depends on how the eggs and sugar are beaten. There are many ways to correctly carry out this difficult process; readers can find out in what order to add the ingredients on the pages with biscuit dough recipes.
The success of baking depends on the success of the dough and the decoration of the finished pie. Those with artistic talent and limitless imagination will have no difficulties; they will do an excellent job decorating a sponge cake. For those who have never decorated a cake, colorful photos next to each sponge cake recipe will help. The illustrations show in great detail every detail that will help sponge pies and cakes turn into an original work of culinary art. Help for beginner confectioners step by step photos You can also cope with the preparation of biscuit dough, because questions will certainly arise, and numerous illustrations will help you find the answers.
Increasingly, cakes for sponge cake They start cooking not traditionally, in the oven, but in a slow cooker. The process is greatly simplified, there is no need to monitor readiness, and the biscuit dough grows by leaps and bounds. Baking in this useful kitchen appliance turns out tender and tastes delicious.
A traditional classic sponge cake consists of only a few components, but more and more often unusual additives are added to it - cottage cheese, honey, kefir. Lenten sponge cake recipes that do not contain eggs will come in handy during Lent. You can enjoy amazing baked goods even on a diet, if you exclude especially high-calorie ingredients. All these guides will certainly be found on the pages; readers will only have to choose the appropriate recipes and go to the kitchen to create the next delicious miracle.
There is a lot of information on how to make sponge cake at home on the Internet, in fascinating culinary magazines, and in television programs. But it’s unlikely that it contains the number of recipes that awaits readers of the column! There is everything here - from the simplest manuals to complex combinations; all you have to do is compare the availability of products in the refrigerator, your capabilities and skills. The end result will certainly delight everyone at home or guests, especially if the hostess tried hard and created a huge cake!
There is no need to be afraid to express yourself in new types of baking, even if sponge cake at home seems like an impossible task. Simple detailed recipes biscuit, available ingredients, colorful photos, useful comments and tips will help you overcome any obstacle!
Who invented the complex and such delicious view baking, history does not mention, but the first records of biscuit can be found in the ship logs of the first sailors. Delicious pastries dried, sent to boxes and used for the table during a long voyage. The biscuit was stored for a very long time without being subject to the appearance of the ubiquitous mold.
During one of his trips, a courtier of the French king decided to treat himself to simple sailor food. His amazement knew no bounds, because the baked goods turned out to be nourishing, tasty and enjoyable. After this tasting, the sailor's delicacy turned into exquisite delicacy, previously supplemented with cream, decorations and glaze, and it was served only to the monarch’s table.
To prepare the sponge cake we need flour, sugar and eggs.
Mold for diameter – 20 cm (or square 18x18).
Note: in some recipes, instead of 120 g of flour, 100 g of flour and 20 g of starch are used. Biscuits with starch fall less when baking, but crumble more when cutting and are less plastic. This means they are not suitable for rolls.
Real biscuit dough does not require any additional leavening agents (such as soda, dough leavening agents, yeast, etc.).
The quality of the biscuit dough and the future biscuit depends on the freshness of the eggs. The fresher the eggs, the fluffier and better quality the biscuit will be. To determine whether they are fresh, you need to break and pour one egg onto a saucer. It is fresh if the yolk stands out like a high dome, and the white hugs it, and only a small amount of liquid spreads across the saucer from the main mass of the white.
For clarity, I photographed two eggs.
The one on the left was demolished by a chicken just a few hours ago. The one on the right was in the refrigerator for a week. Do you see the difference? In the first, the white is gathered around the yolk, and in the second, it spreads over the dish. The first egg is suitable for sponge cake, and the second is suitable only for scrambled eggs.
Separate the whites from the yolks. It is important to do this so that even small drops of yolks do not get into the whites, otherwise the whites will not beat well.
Beat the yolks with 2/3 of the sugar until a light, homogeneous mass is obtained.
You can stop when the grains of sugar disappear from the mixture and it becomes white and foamy. At my mixer speed it takes me 6 minutes.
Beat the whites.
The container for whipping egg whites must be completely clean, without traces of fat, otherwise the whites will not beat well. You need to beat the whites until a stable foam is obtained. If the dough contains too small bubbles, it will shrink during baking. If the whites are not whipped well, they need to be cooled, add a little salt, citric acid or a few drops of vinegar. It takes me 5 minutes to beat the egg whites.
Add the remaining sugar to the whites and beat until shiny (about 1 minute).
Mix the egg white and yolk mixtures together. This should be done quickly, not in a circular motion, but by lifting it layer by layer so that a sufficient number of air bubbles remain in the dough.
Add the sifted flour and mix gently but quickly from bottom to top.
Ready dough quickly pour into prepared forms or onto a baking sheet and bake immediately, otherwise air bubbles will evaporate from it, and the sponge cake will lose its taste and tenderness.
It is convenient to bake the sponge cake in a springform pan, the bottom of which needs to be greased or lined with baking paper. You should not grease the side walls of a pan with a non-stick coating, otherwise the dough will rise only in the center of the pan when baking. If you are using a mold without a non-stick coating, then the walls of the mold can be greased with oil.
Bake the biscuit over even medium heat. The oven should be preheated 10 minutes before placing the dough items in it. You should not put the biscuit in a hot oven, as a hard crust may immediately form on the surface of the product, the biscuit will burn on the outside, but will not bake from the inside. For baking, the optimal temperature is 200 degrees and a time of 20-25 minutes.
During baking, especially in the first 15-20 minutes, the sponge cake should not be shaken, as it may settle and not bake.
Readiness is determined using a wooden skewer or toothpick.
The baked biscuit should be left in the open oven for a while so that it does not fall off. If you immediately take it out into the cold, it may settle.
The average height of the finished sponge cake should be approximately 4.5 cm.
The finished sponge cake is easily separated from the walls of the mold; when pressed with a finger, the dimple quickly levels out, the top crust of the sponge cake is golden in color. If you place the finished sponge cake on a damp, cold towel, it will be easier to remove it from the mold.
Tip: a freshly baked sponge cake does not cut well and is poorly soaked in syrup, so it is recommended to let it sit for about a day after baking, or at least for at least 8 hours. To prevent it from drying out, you need to wait until the biscuit has cooled completely and wrap it in film.
Tip: the finished biscuit can be frozen. To minimize labor costs when preparing for major holidays (Birthdays, New Year etc.), the sponge cake is best prepared in advance and stored in the freezer. After defrosting at room temperature It tastes no different from freshly prepared.
Bon appetit!
I'll tell you how to make the best sponge cake: believe me, before this I have never made such a high and delicious cake. It was told to me by a friend of mine who works as a pastry chef in a restaurant. Thanks to her advice, the sponge cake exceeded all my expectations: well-rising dough, incredibly rich aroma, delicate pulp and a beautiful crust with an appetizing golden hue. As soon as you take the baked goods out of the oven, you want to immediately cut off your tasty morsel and eat it. You know, baking has never been so easy and enjoyable. Well, try it too: I’m sure that the light, airy sponge cake will conquer everyone.
Cooking tips best test for the biscuit.
In order to please yourself and your loved ones with a delicious dessert while drinking tea, you can’t think of anything better than baking a good sponge cake. The airy and incredibly light cake that melts in your mouth will give you an amazing sensation. Brew your favorite tea: and bon appetit!
There is no such person who would not love homemade aromatic pastries. If we talk about cakes, pastries and rolls: their basis is a lush classic sponge cake. Preparing dessert will not be difficult. The housewife almost always has the ingredients on hand. A properly prepared biscuit turns out tender, aromatic, and tasty. Write down more like a recipe biscuit that always turns out, you will definitely need it!
Ingredients:
How to bake a sponge cake at home:
Preparing biscuit dough
Break the eggs, add sugar and beat the dough mixture with a mixer. A lush, light, thick mass should form. Beat at the highest speed.
Pour baking soda, quenched with vinegar, or baking powder into the biscuit dough and mix thoroughly. Sift the flour through a sieve. Add gradually to the resulting mass, mix slowly with a spoon. Add vanillin.
Baking a delicious sponge cake
Line the baking dish with baking paper and lightly grease it with vegetable oil. You also grease the sides with oil so that the biscuit does not stick during cooking.
Do not overdo it with oil, it may prevent the baked goods from rising well.
Fill the mold with biscuit dough and place it in the oven, preheated to one hundred and eighty degrees.
It is not recommended to place a sponge cake in a cold oven; there is a possibility that the cake will not rise well.
The preparation time for a classic sponge cake is fifty minutes. If the cake is browned around the edges and there is sponge batter in the middle, reduce the heat. Do not turn down the heat too quickly; the sponge cake may sag. You check the readiness with a match, pierce the middle, there is no dough on the match, the cake is ready.
Remove the finished, delicious sponge cake from the oven and leave it for ten minutes to cool. Take a knife and trim along the edges so that the dessert easily comes away from the mold. Turn it over onto the prepared dish and carefully remove the pie so as not to break it. That's it, the fluffy sponge cake for the cake is ready.
Now you know a simple biscuit recipe that always works. Even if you are preparing biscuit dough for the first time. Classic sponge cake is the basis for almost any cake, pie or delicious roll. It is very popular among chefs. Easy to prepare, minimal amount of ingredients.
In addition to the classic one, there are other simple recipes. The differences between them are the use of different ingredients and in different ways preparations. But no matter what you cook lush pie, it will definitely appeal to all your friends and family. Children will especially like it, because they have such a sweet tooth.
Watch the video: quick sponge cake simple recipe
